VEGETABLE QUINOA BIRYANI RECIPE BY TASTY
Here's what you need: avocado oil, whole dry chili peppers, whole bay leaves, cinnamon stick, whole cloves, whole cumin seeds, zucchini, medium onion, small eggplant, mixed vegetable, green chiles, garlic, ginger, paprika, red chili powder, turmeric, salt, biryani masala pack, water, cooked quinoa
Provided by Gita Kshatriya
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat avocado oil in a pan. To this, add whole spices like bay leaves, cinnamon sticks, dry chili peppers, cloves and whole cumin seeds.
- Once the spices start to sizzle, add the chopped veggies and garlic and ginger.
- Add the remainder of the spices and water and mix well.
- Cook for about 5 minutes, until veggies have softened and the flavors have incorporated.
- In a separate pan, alternate with a bed of quinoa layered with the cooked veggies.
- Garnish with chopped cilantro and serve.
- Enjoy!
Nutrition Facts : Calories 572 calories, Carbohydrate 85 grams, Fat 18 grams, Fiber 12 grams, Protein 17 grams, Sugar 5 grams
LAMB BIRYANI RECIPE BY TASTY
Here's what you need: basmati rice, water, medium white onion, slivered almonds, garlic, ginger, vegetable oil, golden raisin, boneless lamb shoulder, salt, plain yogurt, saffron thread, milk, cinnamon stick, cloves, black peppercorn, cardamom seeds, coriander seeds, cumin seeds, nutmeg, cayenne pepper, lemon, unsalted butter, eggs, fresh cilantro
Provided by Pierce Abernathy
Categories Dinner
Yield 6 servings
Number Of Ingredients 25
Steps:
- Soak the rice in 2 cups (480 ml) of water for about 2 hours.
- Add the chopped onion, 2 tablespoons slivered almonds, garlic, ginger, and 3 tablespoons of water to a food processor. Blend into a paste.
- Heat the oil in a large nonstick pan over medium heat. Add the sliced onions and fry until browned and crisp, about 10 minutes. Remove from the pan with a slotted spoon and drain on paper towels.
- Add the raisins to the pan. Stir until they become plump, about 2 minutes, then remove and drain on paper towels.
- Add the lamb to the pan, in batches if necessary, and brown on all sides, about 5 minutes. Transfer the browned meat to a bowl and set aside.
- Reduce the heat to medium. Add the onion paste to the pan. Cook, stirring constantly, until the paste turns light brown. If it sticks to the bottom of the pan, add a bit of water and keep stirring.
- Return the meat and any accumulated juices to the pan. Add 1¼ teaspoons of salt, the yogurt, and 1 cup (240 ml) of water. Cover, reduce the heat to low, and simmer for 30 minutes.
- Add the saffron threads to a small bowl with the milk and set aside.
- Bring a large pot of water to boil and add 1½ tablespoons of salt. Drain the rice and add to pot. Boil for 5 minutes, then immediately drain and rinse.
- In a spice grinder or mortar and pestle, finely grind the cinnamon stick, cloves, peppercorns, cardamon, coriander, and cumin.
- Add the spices to the meat, along with the nutmeg and cayenne. Cover and continue cooking until the meat is tender, about 10 minutes. If there is too much sauce, increase the heat to high, uncover, and stir to evaporate some of the liquid (there should about 1 cup (240 g) of sauce left in the meat).
- Preheat the oven to 300˚F (150˚C).
- In a large Dutch oven or deep casserole dish, layer half of the rice, the meat with its sauce, and the rest of the rice. Squeeze the lemon juice over rice.
- Using the end of a wooden spoon, poke holes all the way through the layers. Spoon a bit of the saffron and milk into each hole.
- Distribute the butter over the rice and sprinkle over most of the fried onions, reserving some for garnish. Cover the dish with foil, then top with a lid.
- Bake for 1 hour.
- Remove the biriyani from the oven and set aside for at least 15 minutes.
- Garnish with the eggs, raisins, remaining 3 tablespoons of slivered almonds, reserved fried onions, and cilantro.
- Enjoy!
Nutrition Facts : Calories 760 calories, Carbohydrate 69 grams, Fat 41 grams, Fiber 2 grams, Protein 27 grams, Sugar 9 grams
VEGETABLE BIRYANI
A very tasty and interesting biryani; the color looks appetizing and the taste is great! It's delicious served with mint chutney or simple, plain yogurt.
Provided by Asmaa'
Categories World Cuisine Recipes Asian Indian
Time 1h5m
Yield 4
Number Of Ingredients 19
Steps:
- Melt ghee in a large Dutch oven over medium heat. Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.
- Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.
- Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.
Nutrition Facts : Calories 457.6 calories, Carbohydrate 86.9 g, Cholesterol 16.5 mg, Fat 8 g, Fiber 3.9 g, Protein 9.7 g, SaturatedFat 4.4 g, Sodium 1043.3 mg, Sugar 4.2 g
QUINOA BIRIYANI
A healthy and delicious take on the classic Indian rice & vegetable dish. I adapted this from a recipe I found in an old "Vegetarian Times" magazine.
Provided by SlashChef
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Place quinoa in fine mesh sieve and rinse thoroughly.
- Shake as much water off as possible.
- Heat vegetable oil in dutch oven or other large, heavy bottomed pan, over medium heat.
- Add quinoa and stir briefly.
- Stir in garlic, ginger, turmeric, cinnamon sticks and whole cloves.
- Cook until spices are fragrant, about 2 minutes.
- Add broth to pan.
- Bring quinoa to a boil.
- Add potatoes, carrots and cauliflower.
- Cover and reduce heat to low.
- Simmer for 10 minutes.
- Add broccoli and green beans, cover and simmer another 10 minutes.
- Add green peas and simmer 5 more minutes or until all liquid is absorbed and vegetables are tender.
- Remove and discard whole cinnamon sticks and cloves.
- In a 10" skillet, heat margarine.
- Add onion rings and saute until golden.
- Add cashew pieces and stir constantly until cashews are lightly toasted.
- Move quinoa-vegetable mixture to serving platter.
- Topp with toasted onion rings and cashews.
- Sprinkle with cilantro.
- Enjoy!
Nutrition Facts : Calories 247.7, Fat 8, SaturatedFat 1.2, Cholesterol 0.8, Sodium 323.8, Carbohydrate 38.2, Fiber 5, Sugar 4.4, Protein 7.8
VEGETABLE QUINOA
"My family really enjoys this hearty dish," writes Kate Selner from her home in Lino Lakes, Minnesota. "It makes a delicious side with grilled chicken or a filling main course when served with a salad or extra vegetable."
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small nonstick saucepan coated with cooking spray, toast quinoa over medium heat until lightly browned, stirring occasionally. Add broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until liquid is absorbed., Meanwhile, in a large nonstick skillet, saute onion in oil for 2 minutes. Add the red pepper, carrot, broccoli and garlic; saute 3 minutes longer. Add basil and pepper; cook and stir just until vegetables are tender. Stir in quinoa; heat through.
Nutrition Facts : Calories 221 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 288mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
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